Moerbei menu

Canadian lobster with melon, crisps of sesame and verbena
or
Preperations of duck with red beetroot, gel of marsala and sweet and sour beetroot
or
Bonbon of tomato with celery, crumble of olives and icecream of mustard
or
Fine Claire oyster
2 Asian style, 2 with Beurre Blanc and caviar and 2 classique
‘To order as a starter or intermediate course’ (supplement + €15,-)

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** Skin side cooked seabass with antiboise, crispy Loligo and a sauce of bell pepper
or

** crispy baked sweetbread and blade steak, chutney of pumpkin and sauce of mace
or

** Crispy baked cêpes with a sauce of cêpes, a bavarois of celeriac and a poached egg
( u can order this as a main course )

***

Baked halibut with a sauce of bouillabaisse, fennel, rouille and in caraway cooked carrots
or
Baked turbot with sweet and sour chicory, a oyster Beurre Blanc sauce,

poached oyster and 10 grams of Osetra caviar of the house Anna Dutch
or
Anjou pigeon with mushrooms, cream of miso and sauce of Szechuan
or
Rouleau of leeks with marinated fennel, cream of chickpeas, portobello
and a Beurre Blanc with dill

***

** Variation of quality cheeses
cheese instead of dessert supplement € 4,50

***

Soufflé of black current berry with sorbet icecream of pure chocolate
or
Apple with sauce of caramel and vanilla icecream

                          3 courses                             € 67,50 (only for lunch)

4 courses                             € 79,50

5 courses                             € 92,50

(*We can not guarantee that our menu is 100% allergic free. Ask for the options)

The á la carte dishes, even as the different courses from the menu are replaced regulary. We use fresh ingrediënts for our meat- fish and vegaterian dishes. We let every dish lead by the season. When the asparagus are coming out of the ground then we use it in combination on our menu.

In our fish courses speaks the Northsea a important role, like the sole, turbot and the lobster. Dutch sucklinglamb, directly out of the area, is a favourite of the chef, if it is up to the meat.

The spices what we prepare with care and passion in the kitchen of restaurant De Moerbei, got the base of the French haute cuisine. Next to that, the flavours of Asia and different gastronomique influences are finding there way to our kitchen.

Next to the menu á la carte we also serve daily menu’s of different compounds: